식재료 - 우유와 크림

the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

우유

a type of dairy product where the fat particles are evenly dispersed throughout the milk to create a consistent texture

균질화 우유, 호모지나이즈 우유

a type of milk that has been heated to a specific temperature to kill harmful bacteria while preserving its nutritional properties

저장우유, 처리된 우유

a type of milk that has been heated just below its boiling point

끓인 우유, 가열한 우유

a type of milk that is thickened and sweetened, sold in cans

연유, 농축우유

a type of milk that has had about 60% of its water content removed through a heating process

증발우유, 농축우유

a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections

카라멜 성분의 우유, 카라멜 우유

milk that is heated to the point of dryness, made in the form of powder

분유, 가루 우유

a specially prepared nutritional substance, typically in liquid or powder form, designed to provide essential nutrients for infants

분유, 아기용 조제분유

the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties

유청, 유청 단백질

the liquid left after butter has been produced, which can be drunk or used in cooking

버터밀크, 버터에서 남은 액체

the thin layer that forms on heated milk, used in dishes like custards and puddings

우유 껍질, 우유의 막

the thick, fatty part of milk that rises to the top when you let milk sit

크림

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

걸쭉한 크림, 점액 크림

cream that has been beaten by a mixer or whisk until it becomes light and fluffy

휘핑크림, 생크림

a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces

더블 크림, 진한 크림

a thinner, pourable cream with a lower fat content compared to double cream

싱글 크림, 액체 크림

a creamy dairy product made from boiled or raw milk, used as a spread, topping, or ingredient in Middle Eastern and Balkan cuisines

카이막, 크림

a light cream that is produced from regular cream and lactic acid bacteria

사우어 크림, 신 크림

a soft, yellow food made from cream that we spread on bread or use in cooking

버터

a thickened and curdled milk resulting from natural fermentation

엉킨 우유, 발효된 우유

a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking

케 피어

a thick liquid food that is made from milk and is eaten cold

요거트, 요구르트

a soft or hard food made from milk that is usually yellow or white in color

치즈

a yogurt-based Turkish beverage, often flavored with herbs or spices, consumed as a drink or condiment

아이란

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

커스터드

a tangy, creamy French cultured cream used in cooking, baking, or as a condiment

크렘 프레쉬, 사워크림

a type of milk that has not undergone any pasteurization or homogenization processes

생우유

a type of milk with a reduced fat content, typically containing around 1-2% fat

세미 스킴 우유, 부분 탈지 우유

a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content

전유, 홀밀크

milk that has a low percentage of fat

저지방 우유, 대지방 우유

a dairy product that is made by combining equal parts of milk and cream

반반, 크림과 우유

a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk

코코넛 밀크, 코코넛 크림

a classic French sauce made by browning butter and adding lemon juice and parsley

뮈니에르 버터, 뮈니에르 스타일 버터

milk from which almost all the fat content has been removed

스킴 밀크, 저지방 우유

a plant-based milk alternative made from soybeans

두유, 콩우유